Instant Pot Cheesecake with Oreos
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
572 kcal
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Course
Dessert
Instant Pot Cheesecake with Oreos
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This incredible cheesecake comes out perfectly thanks to the Instant Pot.
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Ingredients
For the crust
- 14 Oreo cookies finely crushed
- 2 tablespoons melted butter
- Pinch of salt
For the cheesecake
- 465 g (16 oz) cream cheese, room temperature
- 115 g (1/2 cup) granulated sugar
- 1 tsp orange zest optional
- 2 large eggs room temperature
- 60 g (1/4 cup) sour cream
- 1 tbsp plain all-purpose flour
- 2 teaspoons vanilla extract
- 6 Oreo cookies roughly chopped
For the Oreo topping
- Whipped Cream
- chocolate sauce
- 10 Oreo cookies roughly chopped
Instructions
- Lightly oil an 18 cm (7-inch) springform pan, then line the bottom with a piece of parchment and oil again.
- Mix together the crushed Oreos and butter in a bowl and then press the prepared cheesecake crust firmly into the bottom and a little bit up the sides into the prepared pan.
- Place the crust into freezer for 15 mins whilst you continue with the rest.
- Add in cream cheese, sugar and orange zest to a bowl and beat (using a hand mixer, but you can also use your stand mixer) until combined and smooth. Beat in the sour cream, followed by the vanilla, the flour and salt. Please do scrape down the sides as you mix.
- Then add in the eggs one at a time and mix for only 10-15 seconds between additions so as not to overmix.
- Then fold in the chopped Oreos.
- Pour the cheesecake batter into the prepared crust.
- Tap cheesecake pan against the counter so that the air bubbles rise to the surface and feel free to have fun bursting the bubbles with a toothpick or skewer.
- Add 350 ml (1.5 cups) of water into the Instant Pot insert and add in the trivet.
- Wrap the entire pan in aluminum foil. Make a foil “sling” and use the sling to add the cheesecake pan onto the trivet.
- Lock the lid, set to sealing, select manual (high pressure) and set time for 35 mins.
- Let cook until done and allow NPR (Natural Pressure Release) for 18 mins, then QR (Quick Release).
- Remove pan from Instant Pot, remove the foil (the cheesecake will be slightly jiggly in the centre). Let cool on a wire cooling rack for 30-45 mins, then run a knife around the edges to loosen it from the pan.
- Cover with foil and refrigerate for at least 6 hrs but ideally 24 hrs so it sets well.
- Carefully top the set cheesecake with whipped cream, chocolate and caramel sauces and then the chopped Oreos.
Notes
- The total prep time does not include the time it takes for the cheesecake to set.
- The total cook time does not include the time it takes for the Instant Pot to get to pressure. Plan for additional time.
Nutrition Information
Show Details
Calories
572kcal
(29%)
Carbohydrates
55g
(18%)
Protein
8g
(16%)
Fat
36g
(55%)
Saturated Fat
18g
(90%)
Cholesterol
122mg
(41%)
Sodium
466mg
(19%)
Potassium
234mg
(7%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
1025IU
(21%)
Vitamin C
0.3mg
(0%)
Calcium
92mg
(9%)
Iron
4.5mg
(25%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 55g | 18% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 122mg | 41% |
| Sodium | 466mg | 19% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 1025IU | 21% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 92mg | 9% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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